Chinese Food
Braised eggplant with tomato
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Tomato and eggplant. It's a classic match. Eggplant meat is thick and moist. It's good at absorbing taste. Eggplant skin is tough. Eggplant flesh has light eggplant flavor. It's sweet and sour with tomato. Add garlic flavor. With a bowl of steaming rice. One word - fragrance. This dish is rich in vitamin C, carotene and B vitamins. Eating more is good for cardiovascular and cerebrovascular health. It can effectively prevent digestive tract cancer and other diseases.
Cooking ingredients
Cooking Steps
Step1:Prepare the above ingredients as shown in the picture.
Step2:Wash eggplant and cut into pieces as shown in the picture.
Step3:Cut the tomato into chunks and garlic as shown in the picture after removing the stalk.
Step4:Start the pot over high heat. Fill 60ml of cooking oil into the pot. When the oil is hot and there is a little white smoke, quickly put the eggplant into the pot and stir well.
Step5:Add salt and soy sauce and continue to stir fry. Wait for eggplant to absorb all the oil in the pot. When the edge of eggplant becomes soft.
Step6:Add sugar and tomato. Continue to stir fry.
Step7:When the eggplant is completely soft, put in the garlic and stir fry evenly.
Step8:Out of the pot and on the plate. Then add a steaming bowl of white rice.
Cooking tips:1. Eggplant itself eats oil and salt. When the oil temperature is high, eggplant will reduce the oil absorption of eggplant. It's not easy to stick the pot. It's also more fuel-efficient. (if you like low oil, you can also add water to make eggplant soft. But I feel that the taste will be worse.). 2. This dish is sour, sweet and salty. It's best to stir fry the tomato until it's rotten. In this way, the sour taste of the tomato will come out completely. 3. Add garlic when you are out of the pot. There are skills in making delicious dishes.
